Frozen Mocha Truffle Loaf

Serves:

Ingredients:

12 oz Package semisweet chocolate
-pieces
1/2 c (1 stick) butter/margarine
4 lg Egg yolks
3/4 c Milk
1 tb Instant espresso coffee
-powder
3 tb Coffee-flavor liqueur
1 1/2 c Heavy or whipping cream
1 pt Strawberries
2 tb Sugar

Method:

unsweetened cocoa strawberries for garnish Day ahead or up to 1 week ahead: In heavy 1-quart saucepan over low heat, heat chocolate and butter until melted and smooth, stirring frequently.
Remove from heat.
(Note: I don't see why you couldn't do this step in the microwave.
) In 3-quart saucepan, with wire whisk, beat egg yolks with milk.
Cook over low heat, stirring until mixture thickens and coats a spoon well, about 8 minutes (mixture should be 170~ to 175~, but do not boil or it will curdle).
Stir in chocolate, espresso and liqueur.
Cover chocolate custard with plastic wrap.
To prevent "skin", press plastic wrap on *surface*.
Refrigerate until chilled, about 1 hour.
Meanwhile, line 9x5 inch loaf pan with foil, firmly pressing and smoothing it to avoid wrinkles in loaf later.
When custard is cool, whip cream.
Fold 1/3 whipped cream into custard to lighten it.
Fold remaining cream into custard until blended.
Pour mixture into loaf pan.
Cover; freeze overnight or until firm.
To serve, hull strawberries.
In pie plate, with potato masher or fork, crush strawberries with sugar.
Invert truffle loaf onto chilled platter; carefully peel off foil.
Sprinkle with cocoa.
Serve sliced with crushed strawberries.
Garnish with strawberries.
Makes 16 servings.
Per serving: 275 calories, 23 g fat, 59 mg cholesterol, 95 mg sodium.